Lemon Ricotta Kataifi Pie
Lemon Ricotta Kataifi Pie 🍋 This is a riff on kanafeh, which you may know in Greek as #Κιουνεφέ, a Middle Eastern dessert using finely shredded phyllo called kataifi. Kataifi (#κανταΐφι) is ubiquitous in Greece and most commonly used to make a version of baklava, which I love even more than baklava itself!
I wanted to experiment with #Kataifi and use sheep’s ricotta I had from @bellwetherfarms. This dessert was born! It’s so easy to make and quite a showstopper despite being so simple with just a handful of ingredients. If you like lemon desserts, it’s a must try!
Happy almost-Friday, friends! 🍋
Lemon ricotta kataifi pie #RECIPE
1 1/2 c sugar (300g)
1 c water (200g)
3 tbsp lemon juice
1 cinnamon stick
9 oz (250g) sheep’s ricotta cheese
1/2 c (120g) full fat Greek yogurt (at least 5%)
1 tbsp sugar
zest of 1 lemon
1/2 tsp vanilla extract
10 oz (275g) kataifi, thawed if frozen
3/4 c (175g) unsalted butter
First make the syrup: combine sugar, water, lemon juice, and cinnamon stick in a saucepan over medium heat. Bring to a boil. Once boiling, boil for 1 minute, then remove from heat and cool. (This can be done well ahead of time.)
Grease a 9 inch (23cm) round cake tin.
Combine ricotta, yogurt, sugar, lemon zest and vanilla and stir till smooth. Set aside.
In a large bowl, separate the Kataifi strands as much as possible. Pour over melted butter. Toss to coat Kataifi well. Lay a little more than half of the kataifi into the cake pan over the bottom in an even layer, and a little up the sides. Press gently, then add ricotta mixture. Spread evenly to within 1/2 inch (1.25cm) of the sides. Cover with remaining kataifi.
Bake 45 minutes at 400 F (200 C), or until a deep golden brown. Remove from the oven and immediately pour over the cool syrup, gradually adding a ladleful at a time. Allow to cool and set for 30-60 minutes before serving. Best slightly warm!
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TIPS: You can of course use cow ricotta if you don’t have sheep. Also, I found that rewarming in a 325 F (170 C) oven for 15-20 minutes made it just as delicious the next day! So you could make ahead if necessary and warm before serving.
